Reindeer Ginger Biscuits

Readers, I’ve jumped on the pinterest bandwagon and made my own version of the reindeer ginger bread biscuits that I’ve seen all over the internet.  They are ridiculously easy to make… an upside down gingerbread man cutter don’t you know.

A few months back I reviewed choco writers and used these to ice the antlers and faces, as well as sticking the noses to the biscuits.

The recipe is fairly simple and they only took about 12 minutes in my oven.  You want a good crisp biscuit – not a chewy cookie.  The mixture made around 15 biscuits. 

I’m getting in the Christmas spirit at the moment – hoping I might manage another post or two before the man in the big red suit arrives.

Ingredients

175g plain flour

2 teaspoons ground ginger

Pinch ground cinnamon

½ teaspoon bicarbonate of soda

50g salted butter

2 tablespoons golden syrup

80g dark brown sugar

1 small egg

1 tablespoon golden syrup

Method

Preheat the oven to 190c/170c fan

Sift the ginger, cinnamon, bicarbonate of soda and flour into a bowl.  Add the butter in small chunks.

Using your hands, rub the butter into the dry ingredients to create breadcrumbs until there are no lumps.

Add the sugar and stir in the syrup.  Mix all ingredients together until you have a firm dough.  If the mix is a little too soft/wet to roll, add more flour and mix in until a firm dough is formed.

Roll out onto a floured board and cut out the shapes using a gingerbread cutter. Put the cut shapes onto a baking tray lined with parchment and refrigerate for 20-30 minutes to make sure the shapes stay in place when baked.

Bake for around 10-12 minutes until dark golden.  Remove from the oven and transfer to a wire rack to cool.  

Turn the gingerbread men upside down.  What should be the legs, become the antlers and the arms become ears.  Ice on antlers and ears, a set of eyes and find red smarties (or red m&ms) to use as the nose.  Simple!

These will keep for two to three days in an airtight container.

Merry Christmas!